New York Strip Steak Au Poivre
Bring on the pepper!
Spice up your night and sink your teeth into a flavorful steak drenched in a creamy, peppery sauce. Best enjoyed with a glass of 14 Hands Cabernet Sauvignon, this New York Strip Steak Au Poivre dish is an excellent dinner option for two.
Pair with 14 Hands Cabernet Sauvignon
Serves 2
Total Time: 25 minutes
Difficulty: Moderate
- 4 garlic cloves
- 2 minced shallots
- 2 sprigs of thyme
- 4 tablespoons butter
- ½ cup heavy cream
- 2 2-inch-thick New York Steak Strips
- 3 tablespoons grape seed oil or any high heat oil
- 1 tablespoon crushed black peppercorns
- Finely ground salt
- Dry steaks with a paper towel, season with salt, and set aside.
- Finely mince the shallot. Slice two garlic cloves thinly and smash the other two. Crush black peppercorns in a plastic bag using a rolling pin or other hard object against counter.
- Heat a heavy bottomed skillet over medium high heat. Add in grape seed oil and allow to heat thoroughly.
- Once heated, place steaks down in the pan. Cook each steak to desired doneness, roughly 4 minutes on each side for medium rare. Halfway through cooking, add two tablespoons of butter, smashed garlic and the thyme into the pan. Baste the steak using a spoon with butter as it develops a nice crust. Once the second side has hit its time limit, remove the steak from the pan and set aside to rest momentarily.
- To make the pan sauce, place remaining butter into the pan. Add in minced shallot, sliced garlic, and pepper. Stir often until shallot and garlic have softened. Do not allow to brown.
- Add in heavy cream, brining to a simmer. Allow to thicken slightly, and season with salt as you desire.
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